YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Herb-Roasted Cauliflower Biscuits
Enjoy a satisfying combination of tender, lightly seasoned chicken coated with a crunchy almond crust paired with savory, herb-infused cauliflower biscuits. This dish delivers a delightful blend of textures and flavors that makes for a winning meal at breakfast, lunch, or dinner.
INGREDIENTS
4 oz Chicken Breast
2 tbsp Almond Flour (chicken crust)
1 Egg (chicken coating)
1 cup Chopped Cauliflower
1 Egg (biscuit binder)
1 tbsp Almond Flour (biscuits)
1 tbsp Mixed Fresh Herbs
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Pat the chicken breast dry and season lightly with salt and pepper if desired.
In a shallow bowl, place the almond flour (2 tbsp) for the chicken crust.
Beat one egg in a separate small bowl. Dip the chicken breast in the beaten egg, ensuring it is well coated.
Dredge the egg-coated chicken breast in the almond flour until evenly covered, pressing gently to adhere.
Place the coated chicken on the prepared baking sheet and bake for about 20-25 minutes until the chicken reaches an internal temperature of 165°F.
Meanwhile, steam or lightly microwave the chopped cauliflower until just tender (about 4-5 minutes).
Transfer the steamed cauliflower to a bowl and add the beaten egg (for the biscuit binder), 1 tbsp almond flour, and mixed fresh herbs. Season lightly with salt and pepper if desired.
Mix thoroughly until the cauliflower mixture holds together. Form the mixture into biscuit shapes and place them on a separate lightly greased baking sheet.
Bake the cauliflower biscuits in the oven (at 400°F) for about 15-18 minutes until they are firm on the outside and lightly golden.
Once both the chicken and biscuits are done, serve the crispy almond-crusted chicken alongside the herb-roasted cauliflower biscuits.